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On Sunday I made the tempeh tikka masala recipe from Vegan Richa’s Indian Kitchen. But just before I started cooking, I realised that I didn’t have any tempeh in the fridge after all. Instead I used store-bought chicken-free strips, that I did happen to have in the fridge. The tikka masala flavours easily overpowered the lemon-thyme flavouring of the strips. The curry was fun to make, didn’t take too long to prepare, and was really yummy. The recipe in the book is very similar to this version which is available online from Vegan Richa.  I’ll make this again.